To make the basic dough for cinnamon buns, cardamom buns, Saffron buns or semlor use this recipe. The dough will keep five days in the refrigerator--just keep it covered and punched down. OR It can be frozen to shape after it thaws, as frozen store bought dough. OR it can be shaped into buns or a braid and frozen for up to two months. (Freeze dough completely. Then when frozen, wrap carefully and place in a freezer bag.) To use allow to come to room temperature, about 1/2 hour for refrigerated dough, 2 hours for frozen dough or place frozen shaped dough on oiled baking sheet and allow to rise, covered, on the kitchen counter for 4 hours before baking.